1/2 c olive oil
1 sliced onion
3 cloves sliced garlic
8 oz San Marzano canned plum tomatoes with juice
1 c grated Pecorino, or Parmigiana,
1/4 c chopped Italian parsley
5 thinly sliced plums
Bring a large pot of water to a boil and add salt to taste. It should taste like the sea as this gives your pasta flavor!
In a large skillet over medium high heat, add 1/4 olive oil and heat for 30 seconds.
Add crumbled pork and sear until well browned, stirring every now and then. You do want this to get a good sear, though!
When sausage is browned, add onions and garlic and cook for 5 minutes. Do not burn garlic!
Add tomatoes to mixture and lower heat to low.
Start your rigatoni cooking. Cook for 1 minute less than package directions, as it will finish cooking in the sauce.
Add pasta to sauce and add some pasta water if you want a thinner sauce. I also added a bit more sauce from the tomatoes.
After tossing stir in other 1/4 c of olive oil, parsley, plums and half the cheese. Serve with remaining cheese!
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